https://oceanshores.iga.com/Recipes/Detail/4038/
Yield: 18 muffins
| 1 1/2 | cups | fresh broccoli, cut to yield 18 pieces | |
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| 1 | package | (8.5 ounce) corn muffin mix | |
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| 1 | small onion, chopped | ||
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| 1 | cup | (4 ounces) shredded cheddar cheese | |
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| 4 | eggs, beaten | ||
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| 1/4 | cup | butter, melted | |
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Preheat oven to 350 F
Spray muffin pans with nonstick cooking spray or line with paper baking cups (2 1/2- inch; 18 count).
Place one piece of broccoli in each cup.
In a large bowl add muffin mix, onion, cheese, eggs and melted butter and stir just until combined. Fill greased muffin cups (or paper baking cups) three-fourths full covering the broccoli.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/4038/
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